Preheat your oven to 275°F (135°C) and grease a 9x13-inch baking dish.

Slice each chicken breast in half horizontally and pound them to an even thickness of about 1/2 inch.

Soak each chicken cutlet in milk for about 5 minutes, then coat with breadcrumbs.

In a skillet, melt butter and add the coated chicken cutlets. Cook for about 4-5 minutes on each side until golden-brown.

Transfer the chicken cutlets to the baking dish and bake for about 10 minutes until the internal temperature reaches 165°F (74°C).

In the same skillet, sauté minced garlic for 30 seconds, then add chicken broth and bring to a gentle boil.

Stir in heavy cream, then add Parmesan cheese and chopped basil. Stir continuously for about 5 minutes until the sauce thickens.

Plate the crispy cutlets and drizzle the basil cream sauce over the top, then serve.